Tag: Tarte

Apricot tarte tatin | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Apricot tarte tatin |  Yummy Recipes

There apricot tarte tatin it is a splendid summer dessert, a reinterpretation of a classic French pastry recipe. With this splendid fresh, tasty and fragrant dessert you will be able to make everyone happy. It’s a simple recipe and in just a few steps you will be able to bring a truly extraordinary dish to the table. And if you like this recipe we can also recommend it apple tarte tatin.

How to make apricot tarte tatin

To prepare the delicious apricot tarte tatin Let’s start by making the shortcrust pastry, then we will leave our dough in the fridge for at least an hour to let it rest. Then we clean the apricots, cut them in half and place them on the bottom of a cake tin where some syrup prepared with butter and sugar has been placed, sprinkling with more sugar. We spread the shortcrust pastry on top and bake for 30 minutes. Here are all the steps.

Tarte Tatin apples | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Tarte Tatin apples |  Yummy Recipes

Tarte Tatin is a dessert of French origin based on apples, few ingredients for a delicious and successful result.

How to make Tarte Tatin quick and easy

A friend of Buonissimo reveals the secret of her original tarte tatin recipe ready in half an hour.

From: Donata Cavagnini for the #familyrecipes column

Tarte tropézienne – Recipe by – Italian Cuisine

Tarte tropézienne - Recipe by Misya

First prepare the dough: dissolve the chopped yeast in the freshly warmed milk, then pour it onto the flours together with the egg and sugar and start kneading, then adding salt and orange blossom.

Finally add the butter in several batches, waiting until the previous piece has been completely absorbed before adding the next.

Cover the bowl with cling film and let rise for about 3 hours until it has almost tripled in size.

Take the dough again, deflate it with lightly floured hands, form a ball, flatten it (always with your hands) and place it in the lightly buttered mold, then let it rise for at least 1 more hour.
Brush with the lightly beaten egg, decorate with the sprinkles and bake for around 20-25 minutes in a static oven preheated to 170°C, then remove from the oven and leave to cool completely.

In the meantime, prepare the cream: beat the egg yolks with the sugar in a saucepan, then stir in the cornstarch, rice starch, flavorings and a drop of milk.

Heat the remaining milk and add it when it has almost reached the boil, stirring immediately with the whisk to combine it.
Transfer the saucepan to the heat and cook over a low heat, stirring constantly, until it reaches the boil: you should obtain a thick cream.

Transfer the cream to a large plate and cover with cling film to prevent a film from forming on the surface due to oxidation, then leave to cool completely to room temperature.

Whip the cream well cold from the fridge, then mix it with the now cold cream, mixing delicately with movements from bottom to top, so as not to cause it to fall apart.
Divide the cake into 2 horizontal discs with a long-bladed knife, then fill the base with the cream obtained, finally cover with the second disc.

The tarte tropézienne is ready, all you have to do is bring it to the table and serve it.

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